You had me at hello? No—you had me at broccoli, cheese, and a buttery, crunchy topping.
Kids and adults agree there’s one vegetable side that’s always welcome: broccoli with cheese sauce. But top it with a blanket of toasted breadcrumbs, and it gets ultra-delicious, just like it does in this stunner of a casserole.
What really takes this broccoli and cheddar bake to the next level is the flavor-rich base, which hits your entire symphony of taste receptors—savory/umami, sweet, sour, bitter, and salty.
I mean, there’s the earthy richness created by combining that slight sourness from that cream of mushroom soup, the salty, sweet, creamy, buttery notes in that crispy topping, the bitter onions, and the salty, heady cheddar cheese rounding out everything in perfect harmony … See? All five taste receptors hit—deliciously.
Why You Will Love This New Way To Enjoy Broccoli And Cheese
I love nothing better than finding a new way to liven up an already delicious classic comfort food. Broccoli and cheese with a crunchy, buttery topping accomplishes just that.
Deeply satisfying and full of healthy green, cruciferous vegetables and calcium-rich cheese, moms can feel good about putting this yummy but healthy casserole on the table.
And moms, with just 15 minutes of prep time, you do have time for this vegetable casserole—especially since it’s one your kids will actually ask for seconds of …
And the eating experience of this casserole is as delicious as can be: you puncture that buttery topping with your fork … bring it to your anxiously awaiting mouth, and … wow. Honestly, this is one of the best sides in my carousel of recipes right now.
How Do I Store Leftovers?
You can refrigerate this casserole for up to 4 days. Simply let it cool to room temperature and cover it with foil or plastic wrap. To freeze this casserole, cover it with foil and several layers of plastic wrap. You can freeze it for 90 days. To reheat, thaw overnight in the refrigerator, tent it with foil, and place it in a 350-degree oven for 15-20 minutes or until it’s fully heated through.
Serving Suggestions
My favorite food to serve with this crunchy, buttery, cheesy side is a roast chicken—particularly this roast chicken that stays firmly at the top of my folder of recipes for “stunning, easy, delicious mains.” After the easy prep of just a drizzle of olive oil, some slathered-on herbs, some lemons tucked here, and garlic tucked there, your slow cooker is set to six hours, and then, BOOM. DONE. You get to play.
This roast chicken creates the most luscious citrus-herb gravy that I like to spoon over my new obsession: Scalloped Potatoes. They go so well alongside this broccoli casserole, too. For dessert, I make this Homemade Ice Cream and this Crunchy Slow-Cooker Apple Crisp.
Broccoli Casserole Recipe
Ingredients
- 6 cups fresh or frozen broccoli florets
- 1 can 10.5 ounces cream of mushroom soup
- 1 cup mayonnaise
- 2 large eggs beaten
- 1/2 cup onion finely chopped
- 1 1/2 cups sharp cheddar cheese shredded
- Salt and pepper to taste
- 1 cup breadcrumbs
- 2 tablespoons unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- If using fresh broccoli, blanch in boiling water for 2 minutes, then drain. If using frozen, thaw and drain well.
- In a large bowl, mix together cream of mushroom soup, mayonnaise, beaten eggs, and chopped onion. Stir in the broccoli.
- Add half of the shredded cheese to the broccoli mixture and season with salt and pepper. Transfer to the prepared baking dish.
- In a small bowl, mix breadcrumbs with melted butter. Sprinkle this mixture over the broccoli along with the remaining cheese.
- Bake in the preheated oven for 45 minutes or until the casserole is bubbly and the top is golden brown.
- Let stand for 5 minutes before serving.
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